Creamed Beans with Dill Seed is a simple yet elegant side dish with a unique and alluring flavor profile. The recipe comes to me by way of Recipes of the Heart, a 2006 cookbook from my home congregation. The author is a dear woman who still lives nearby and who I still see regularly. She’s only……
Ingredient: fresh parsley
Latino Yuppie Baked Green Rice (“Colombia”, adapted from Buen Provecho, 1995)
Buen Provecho is a 1995 cookbook compiled by the Hispanic employee group at AT&T, New Jersey chapter. It is an absolute treasure trove of recipes, submitted by employees with every-which-flavor of Latin American heritage you can think of. Individual recipes are identified by cuisine, and there is a helpful glossary to define terms and ingredients……
Baked Orange Coconut Chicken (adapted from Hawaii Kai Cookbook, 1970)
Baked Orange Coconut Chicken is an apt illustration of Hawaii Kai’s alternate universe Polynesian cuisine. It’s also one of the more accessible recipes, something that can be pulled together on a weeknight or dressed up for fancy company with a little bit of garnish. I’m not an authority on authentic Hawaiian cuisine, but I’m guessing……
Meat Balls in Dill Sauce (Tennessee, 1978, adapted)
Meat Balls in Dill Sauce is a hearty meal unto itself, delivering a one-two-punch of meat and potatoes. There are plenty of ground beef and condensed soup dishes out there, but the dill lends enough character to make this one feel almost fancy. It pairs well with egg noodles, rice, or hot buttered rolls and a leafy green vegetable.